I absolutely love Tiramisù when made the classic way with 100% mascarpone; this is my all-time favourite Italian dessert (dolci). Have you ever wondered what the word tiramisù means? It means either – pick me up or cheer me up. It definitely cheers me up after eating this. It is made of skinny biscuits called ladyfingers (Savoiardi) dipped in coffee, then layered with a whipped mixture of eggs, sugar, and mascarpone cheese, flavoured with cocoa. Try and make it the night before you want to eat it, then this will give time for all the flavours to soak through the biscuits and set.
- Large eggs, separated – 6 eggs
- Mascarpone cheese – 500g
- Caster sugar – 100g (about 1/2 cup)
- Coffee Liqueur, like Tia Maria or Vanilla Extract (optional) – 2 tbsp
- Lady Sponge finger biscuits, Savoiardi – 300g (1 and 1/2 packets)
- Espresso coffee, cooled (is the correct way) – 350ml (about 1.5 cups)
- Cocoa powder for sprinkling on the top before serving
- Beat 6 egg yolks with 1/2 of the sugar (50g, 1/4 cup).
- Then add the cream cheese a little at a time and the liquor.
- Beat egg whites with the rest of the sugar until firm.
- Fold into cream cheese mixture gently.
- Then quickly dipped the Savoiardi Sponge Finger individually in the black coffee and lay side by side close together.
- Then a layer of cheese repeat this until you have finished all biscuits final layer should be cheese.
- Leave in the fridge overnight and up to 2 days before serving.
- Dust with cocoa powder before serving.
- Makes 6 large serves or 8-10 small serves; warning it is very rich.